One-Pan Creamy Cherry Tomato Pasta
This One-Pan Creamy Cherry Tomato Pasta is the weeknight dinner that comes together in a single skillet and tastes like something that simmered on the stove all afternoon. Butter, onion, and cherry tomatoes cooked until the tomatoes burst and turn jammy, garlic added until fragrant, dry pasta simmered directly in a marinara and bone broth base until al dente, and finished with heavy cream and freshly grated Parmesan that melt into a rich, velvety sauce clinging to every piece of pasta. Fresh basil over the top and more Parmesan on the side. One pan, thirty-five minutes, and a pasta that tastes genuinely special.
The burst cherry tomatoes are the heart of this recipe. Eight minutes of cooking with onion in butter transforms fresh cherry tomatoes from a raw, slightly tart ingredient into something jammy, sweet, and deeply concentrated with tomato flavor that the cream and Parmesan build on rather than cover up. The tomato bursting step is not a stage to rush through. Those caramelized, jammy tomatoes are what make the finished sauce taste like more than a simple cream pasta.
Why You’ll Love This Recipe
One pan from start to finish. The tomatoes, garlic, pasta, and cream sauce all develop in the same skillet with zero transfers, zero draining, and one pan to clean.
The pasta cooks directly in the sauce rather than in a separate pot of boiling water. The starch released from the pasta as it cooks thickens the sauce naturally and produces a creamier, more cohesive result than pasta added to a finished sauce.
The burst cherry tomatoes create a deeply flavored, jammy base that makes the finished sauce taste like something that took hours rather than eight minutes.
– Lyuda
Ingredients Needed to Make One-Pan Creamy Cherry Tomato Pasta
The Flavor Base
Butter is the cooking fat that produces a richer, more flavorful sauté than olive oil for this specific recipe. Yellow onion finely diced softens into the sauce completely during the cook. Cherry tomatoes halved burst and turn jammy during the sauté and form the primary flavor base. Garlic minced adds the savory depth that carries through the finished dish.
The Pasta and Liquid
Dry pasta added directly to the skillet absorbs the broth and marinara as it cooks and releases starch that naturally thickens the sauce. Marinara sauce adds a concentrated tomato depth. Chicken bone broth adds savory richness and extra protein compared to water.
The Seasoning
Kosher salt, dried oregano, and black pepper season throughout. A small amount of sugar is optional but balances the acidity of the tomatoes and marinara beautifully in the finished sauce.
The Cream Finish
Heavy cream stirred in at the end adds the velvety richness that transforms a simple tomato pasta into something genuinely luxurious. Freshly grated Parmesan melts into the cream and adds a salty, nutty depth. Fresh basil adds the herby brightness that finishes the dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make One-Pan Creamy Cherry Tomato Pasta
Step 1: Build the Tomato Base
Melt the butter in a large skillet or sauté pan with a lid over medium heat. Add the finely diced onion and halved cherry tomatoes. Cook for 7 to 8 minutes, stirring occasionally, until the onion is completely softened and translucent and the cherry tomatoes have burst, releasing their juice and turning deep, jammy, and slightly caramelized in the butter. Do not rush this stage. The jammy tomatoes are the flavor foundation of the entire dish.
Step 2: Add the Garlic
Add the minced garlic to the pan and stir constantly for 30 to 60 seconds until fragrant. Do not let the garlic brown since it will turn bitter in the finished sauce.
Step 3: Add the Pasta and Liquids
Stir in the marinara sauce, chicken bone broth or water, dried oregano, salt, pepper, and sugar if using. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the dry pasta directly to the skillet and stir until it is fully submerged in the liquid.
Step 4: Simmer Until Al Dente
Increase the heat to medium-high and bring to a gentle simmer. Cover the pan and cook for 10 to 12 minutes, stirring every 3 to 4 minutes to prevent the pasta from sticking to the bottom, until the pasta is al dente and most of the liquid has been absorbed into the pasta and sauce. Cooking time varies slightly depending on the pasta shape and brand.
Step 5: Finish with Cream and Parmesan
Reduce the heat to low. Pour in the heavy cream and add the grated Parmesan. Stir until the cheese is completely melted and the cream is fully incorporated into the sauce. The sauce will look slightly thin immediately after adding the cream but will thicken as it rests off the heat.
Step 6: Add the Basil and Serve
Remove the skillet from the heat. Stir in the chopped fresh basil. Serve immediately directly from the skillet topped with additional grated Parmesan and extra fresh basil leaves.
More Pasta Recipes to Check Out
Serving Suggestions
Serve directly from the skillet into wide, shallow pasta bowls with extra Parmesan grated over the top and fresh basil scattered generously. Warm garlic bread or a thick slice of foccacia alongside for soaking up the creamy tomato sauce from the bottom of the bowl is the natural accompaniment. For a complete dinner, I love serving this alongside a Burrata Arugula Salad for a full Italian-inspired meal that covers both a warm, rich pasta and a bright, fresh salad in the same dinner.
Frequently Asked Questions About One-Pan Creamy Cherry Tomato Pasta
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
One-Pan Creamy Cherry Tomato Pasta
Method
- Melt the butter in a large skillet or sauté pan with a lid over medium heat. Add the onion and cherry tomatoes. Cook for 7–8 minutes, stirring occasionally, until the onion is softened and the tomatoes begin to burst and become jammy.
- Add the garlic and cook for 30–60 seconds, stirring frequently, until fragrant.
- Stir in the marinara sauce, chicken bone broth (or water), oregano, salt, pepper, and sugar. Scrape up any browned bits from the bottom of the pan. Add the dry pasta and stir to combine.
- Increase the heat to medium-high and bring the mixture to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Cooking time may vary depending on the type of pasta used.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until melted and smooth. The sauce may seem slightly thin at first but will thicken as it rests.
- Remove from heat and stir in the fresh basil, if using. Serve immediately with additional Parmesan cheese and basil on top.
Notes
- For a higher-protein version, use chicken bone broth and a protein pasta made from chickpeas, lentils, or wheat protein, like Brami
- If the sauce becomes too thick, add a splash of broth or milk before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
Made this last night for 8 hungry boys, 1 sweet girly, my husband and myself. Not a bit was left over! They loved it! Even the youngest two of the bunch. Definitely adding this to meal rotation’s.
Made this for 8 hungry boys, 1 sweet girly, my husband and myself. Not a bit left over! It was delicious and they loved it, even the youngest two of our bunch! Definitely adding this to our meal rotations.
Wow, what an amazing feedback. I am so glad you and your family enjoyed it! Thank you!